Friday, February 22, 2008

Come to think of it, who can resist these little beauties? They look cute and taste delicious – isn’t it a great combo in food?

Two things I love using in baking are yogurt and almond meal – the baked goods get incredibly moist. I used a recipe from Mary’s wonderful blog and it calls for almond meal; the result was light and tender madeleines. I’m a sucker for almonds, so maybe I’d increase just a bit the amount of almond extract and decrease the vanilla. Other than that, these are absolutely perfect.

This is my third time makingmadeleines and there are many other recipes on my “to try” list. Wait and see!

In the bowl of a standing mixer, combine eggs, sugar and salt. Beat on medium speed until pale, thick and fluffy, about 4-5 minutes. Mix in vanilla and almond extracts.On low speed, mix in the sifted flour and almond meal until just incorporated. Using a rubber spatula, gently fold in the melted butter until blended.

Fill each mold almost completely full. Bake the madeleines until the tops spring back when lightly touched, 10 to 12 minutes.Cool in pan for 2 minutes. Remove madeleines from pan and allow them cool completely on cooling rack.

Oh no, not you too Patricia! I bought a madeleine mold ages ago and have been too intimidated to actually try making them as a vegan creation... Perhaps your gorgeous little cakes will help motivate me to get off my butt and try it! Yours really are lovely, and I'm particularly taken with that sea shell design!

I think I subconsciously waited to comment on this post because...I have never had a madeleine. I know, I know, it's horrid. I desperately need to find some to try. I would love to make them, but a madeleine pan is just not a necessity right now! :(